{Tuesdays With Dorie} Baking With Julia Pizza Rustica

Pizza Rustica, this week’s Tuesdays with Dorie/Baking with Julia recipe, is not exactly what most people think of when they hear the word pizza.  This is actually a traditional Italian dish translated as “rustic pie” that is made with a  sweet pie crust and a cheesy, meaty, egg based filling.  It is usually eaten at room temperature or even cold, and often as an appetizer according to Nick Malgieri, the contributor of the recipe.  The Italian version of quiche maybe?

The major difference is in the crust.  It is a basic Italian pastry dough called pasta frolla which is used in most of their pie recipes, either sweet or savory.  It is made with a good amount of sugar added to the flour with eggs to bind it together.  The recipe did not call for chilling the dough or pre-baking it, but it rolled out without problem and baked up just perfectly.

In the filling you will find ricotta cheese, eggs, mozzarella cheese and Pecorino Romano, along with prosciutto and parsley.  This savory filling, especially with the salty Romano cheese and prosciutto, is used to provide a pleasing contrast to the sweet crust.  I thought it was an interesting combination but I did feel like the filling lacked a little “oomph” which might possibly be cured by adding more of the Romano cheese, another salty meat, or a few more seasonings.

We had a slice warm with our dinner the night is was made, then I tried a bite once it was completely cool, and then had a cold slice for breakfast the next day and I liked it equally well at all temperatures!  This was a really fun recipe to make and not extremely complicated either.  I’m sure the other TwD’ers will provide a ton of ideas for additions and variations of it too.

If you’d like to try this one out, visit our lovely hostesses for the week, Emily of Capitol Region Dining and Raelynn of The Place They Call Home where you will find this recipe!

An Easy Answer Napoletana Pizza Dough {The Bread Baker’s Apprentice}

 

Today’s question to ponder . . . Why does the clicking sound your car makes never happen when you’re at the mechanic’s?  Hmmm.   If only I knew the answer.  But I can answer the question of how to make the BEST pizza dough ever.  Two words – Peter Reinhart.

I have made quite a few pizza dough recipes in the past and none ever hit the mark.  I wanted a thin crust that wouldn’t be too bread-y, and that would bake up with some crunch on the edges.  I had seen the recipe from The Bread Baker’s Apprentice for Napoletana Pizza Dough before, but since the dough required an overnight rest, I passed it over.  Finally, when I got my own copy of the cookbook and started slowly baking my way through, I realized how successful the recipes are.  So I gave in and mixed up a batch of the dough.

This dough was so soft and silky, and was a dream to stretch out.  It could be made a little thicker, like the Barbecue Chicken Pizza at the top, or extra thin and crispy like the White Pizza With Arugula below.  I was really amazed that I was able to make a dough like this at home, and so was everyone else in my family.

Like I said, it does have to be started the day before, but it is SO WORTH IT.  However, you can keep it in the fridge for 3 days, or in the freezer for 3 months.  I guarantee you it won’t last that long, though.

101 Cookbooks is where I first saw the recipe in a post coincidentally titled Best Pizza Dough Ever (it says the olive oil is optional, but I used it also).  If you’re interested in The Bread Baker’s Apprentice take a look here.